Thondekayi (Tindora) gojju
(from Nandini’s recipe box)
Source: http://food-thewaytopeoplesheart.blogspot.in/2011/11/thondekayi-tindora-gojju.html
Categories: Thondekayi, gojju
Ingredients
- 1. Thondekayi (tindora) 3/4 kg
- 2. Dry red chillies (both byadagi and gunturu) 5 byadagi and 7 gunturu
- 3. Mustard seeds 2 tsp
- 4. Curry leaves
- 5. Oil
- 6. Water
- 7. Salt
- 8. Jaggery half block (if you are using the square one)
- 9. Tamarind about a lemons size
- 10. Coriander leaves
- 11. Hing a pinch
- 12. Turmeric powder 1 tsp
- 13. Fresh coconut grated 1 cup
Directions
-
Cut the tindora lengthwise and then cut it into two halves.
-
In a kadhai heat oil and make seasoning of 1tsp mustard seeds, 3 dry red chillies and curry leaves.
-
Now add the thondekayi and mix well. Add some water and let it cook (it takes a little longer time to cook)
-
In a mixer grind 1tsp mustard seeds, a pinch of hing, turmeric powder, coriander leaves along with fresh grated coconut to a fine paste.
-
Once the vegetable is cooked add the ground paste and let it boil until the raw smell disappears.
-
Once boiled add the salt, tamarind extract and mix well and boil for 2 more minutes.
-
Next add the jaggery and mix well.
-
Serve hot with rice/chapathi or even dosa.